If you're like most people, you've probably started thinking already about the traditional foods you'll eat this week at Thanksgiving dinner.
As many of us learned in elementary school, the holiday is based on a three-day harvest feast held back in 1621. No one knows for certain what exactly was on the table at that first meal, but two colonial accounts mention venison, wild fowl, lobsters, eels, mussels, grapes, plums, and corn.
What's conspicuously not mentioned are some of the foods we now consider Thanksgiving staples, such as sweetened cranberry sauce, potatoes, and pumpkin pie. Turkey is mentioned, but its prominence at that first meal is doubtful.
This week on Intersection, we’ll talk turkey, stuffing, and pumpkin pie, and ask why we eat the foods that we do on Thanksgiving.
Marcia Vanderlip is the food editor for the Columbia Daily Tribune.
Trey Quinlan is the chef and owner of Trey Bistro.
Sandy Oliver is a food historian and co-author of the book Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie.
Carol Fisher is a writer on cookbook and food history. She’s the author of The American Cookbook: A History.
(Program was recorded Thursday, April 12.)Spring is officially upon us, and for many in the country it arrived early this year. We get some possible explanations for the record high temperatures in March. You'll also hear how the early spring could benefit farmers, consumers and even the insect population.
Rob Lawrence, forest entomologist, Missouri Department of Conservation
Tony Lupo, chairman, University of Missouri Department of Soil, Environmental and Atmospheric Sciences
Michael Monson, chair, University of Missouri Department of Agricultural and Applied Economics
Lowell Schachtsiek, a farmer from northeast Missouri (joining the program by phone)
Janice Stillman, editor of the Old Farmers Almanac (joining the program by phone)
Although scientists say it is possible to provide everyone with more than enough food calories, humanity still faces the stark reality of chronic hunger, and not just in the developing world. In this town-hall forum, our panelists explain the challenges -- for consumers, farmers, governments, and scientists -- that make it difficult to feed the world now and into the future.
Maria Rodriguez Alcala, assistant director of undergraduate studies in agricultural and applied economics, University of Missouri
Bill Allen, assistant professor of science journalism, University of Missouri
Paul Lasley, professor and chair of the Sociology and Anthropology departments, Iowa State University.
As consumers we expect the food we eat to be plentiful and affordable. But the factors that keep food prices down affect many different areas of our societal landscape. Today's Intersection discussion explores the business and management of agriculture -- in particular, how our complex food system affects people here in mid-Missouri and around the globe.
Ronald Plain, MU professor of agricultural economics and Extension economist
Handy Williamson, MU vice provost for international programs and professor of agricultural economics
Richard Oswald, farmer and board member of the Missouri Farmers Union (joining the program by phone)
As unemployment rises, an increasing portion of the population finds itself without enough to eat. Central Missouri has the added challenge of a rural geography that makes delivering food to a population in need more complicated. Today's discussion centers on what is being done to help the hungry in our community.
Peggy Kirkpatrick, executive director, The Food Bank for Central & Northeast Missouri
Most people are affected in some way by the changing landscape of agriculture, food and fuel production in America. Panelists discuss how dynamic changes to agriculture - and the impact of these changes - are playing out in Missouri and around the world.
Listen to the podcast by clicking here.
Scott Brown, research assistant professor and program director of livestock and dairy at MU's Food and Agricultural Policy Research Institute.
Mary Hendrickson, associate professor of rural sociology at MU and a coordinator of the Food Circles Networking Project.
Domingo Martinez, director, Cambio Center for Research and Outreach on Latinos and Changing Communities.